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For the last little while I have had some pretty big cravings for Mexican flavours and over the weekend I certainly did indulge them. Although the salmon tacos with blueberry salsa were really good, they did not completely satisfy my cravings and I was looking for more. With dinners and lunches already planned for the week that left breakfasts and I knew just the dish to make! I came across this recipe for Mexican baked eggs on Kalyn's Kitchen a while ago and as soon as I saw it I knew that I would have to make it as it uses so many of my favourite Mexican ingredients and flavours!

In addition to being nice and simple and easy, this recipe is also really tasty! You start by making a sauce with a base of onions, garlic, cumin and chipotle chili powder which is filled out with the tomatoes and black beans and finally finished off with some fresh cilantro. This sauce is then poured into a baking dish and topped with eggs and cheese and then it is baked in the oven until the eggs are cooked and the cheese is all melted and good! As you can see by the ingredients, this dish is also hearty and yet pretty healthy. This recipe will make enough for about 4 servings but you do not have to bake them all at once. The tomato and bean sauce will keep well in the fridge and you can make one or two servings at a time if you prefer and spread it out over a few days.

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Such a pretty dish! I love eggs and I've made a few forays into baking them. Mexican ingredients just beg to be part of a savory, baked breakfast! I like to make this kind of thing for dinner, though. It's goin on the menu!

Your recipe has made me hungry for breakfast already, and I just finished dinner :-) Thanks for sharing, and I look forward to making this for weekend brunch. Instead of corn oil, however, I might try frying a slice or two of bacon, using the drippings in place of the oil, and crumbling the bacon on top. Not exactly Mexican, but I'm having a love affair with all things bacon...

I have been craving nothing but Mexican food for weeks, too! Of course that happens all of the time with me - it's my favorite cuisine by far. And this looks amazing. I've been looking for breakfast ideas for the work week - I really like the idea of keeping the sauce in the fridge and making individual portions each day. And I'm loving all of those ingredients in there.

Very good! I wasn't sure how this would turn out and found myself pleasantly surprised! I did make one mistake - I opened a can of dark red kidney beans instead of black beans. Next time I will try the RIGHT beans! Avocado isn't listed in the recipe but if definitely compliments the dish well!!

E The pan is an Apple Tree pan and I was able to pour 14 cups of water into it before it hit the very top and spilled over. I got the pan in a small shop that seems to carry odds and ends and I have not seen that brand anywhere else.

N: You can get the chipotle chilli powder in the spice section at a lot of grocery stores and I got my last batch at Metro. The small specialty store in the lower level at the Saint Lawrence Market also has a nice selection of different ground chili powders.

Made this this morning for breakfast. It's a keeper at our house. The eggs took longer than 8 minutes to set where we liked them so I just baked until I had it where I wanted it. I didn't have any jalapenos so I used a can of Rotel (I don't know if you can get that up in Toronto)along with a can of diced tomatoes. I had 1/2 a orange bell pepper leftover so that got diced up in tossed in too. Thank you sharing your recipe!

I finally made this for dinner after having it saved for months. My boyfriend is a lover of eggs so I thought it would be perfect. It was a huge hit! So easy, basic ingredients I already had & super filling! I can't wait to pack my leftovers for lunch.

I made this for breakfast and it was sooo good! I didn't have jalapeños (which were dearly missed) or the chipotle chili powder. So I used regular chili powder and 1 teaspoon of a spicy chipotle sauce that I had on hand. I was also out of oregano but the flavor was still (on point)!! If you love Mexican food, you will love this dish!! It's also a great base recipe to create other Mexican dishes.

Patty Lewis: Yes, just crack the eggs and add them to the top. You can make a small space for them with your spoon before adding them if you like. With them being in the still hot sauce and in the pre-heated oven, they will cook quickly. Enjoy!

Sue: The "Prep Time" or "Preparation Time" is the time required before you start cooking which includes dicing the onions, chopping the garlic, etc. The "Cook Time" is the time spent cooking including the stovetop time and the oven time. Enjoy!

Made this this morning and it came out DELIOUSE!! I only had ground cumin so I just added it half way through sautéing the onions. I also used fresh tomatoes vs. canned tomatoes.It would of went great with some avocado but unfortunately the avocado I bought yesterday turned out to be spoiled :(

How sad the avocado was spoiled. I've got some that are so big you can almost have them for 4 days. What can I use instead of black beans. None here surprise surprise. No Chipotle Chile powder. Plain or smoked.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.